1 (8 oz.) can refrigerated crescent rolls
8 oz. cream cheese
1/3 c. mayonnaise (not Miracle Whip)
1 tsp. dried dill weed
1 tsp. minced onion
2 c. finely chopped raw vegetables

VEGETABLES: Broccoli, cauliflower, carrots, green onion, celery, black olives.

Spread crescent rolls out on a 12-inch round ungreased pizza pan, pressing all seams together. Bake at 400 degrees for 10 minutes. Cool.

Blend cream cheese, mayonnaise, dill and minced onion until smooth. Spread on baked, cooled crust. Mix together raw vegetables and sprinkle over cream cheese mixture. Top with green onions and shredded carrots. Lightly press into top. Chill until served. Cut into squares.